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Air Fryer Blueberry Muffins

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These air fryer blueberry muffins are bright and flavorful with bursts of juicy blueberry dotted throughout the muffin base.

little blueberry muffins.

The blueberries

Blueberries, especially frozen ones are prone to breaking up in the batter and releasing a lot of their juices. This can color the batter quite an unattractive color and you won’t get that distinct purple of the berries against the yellow muffin background. For this reason, push the blueberries into the wet mixture after it has been portioned into the muffin cups. This stops them breaking to much.

Simply mix the batter, divide it into the cups and then dot the frozen blueberries on top. Use your fingers or a spoon to gently push them partway into the batter.

blueberry muffin, halved.

Equipment

  • Air fryer – These blueberry air fryer muffins are baked in a 5.8-quart air fryer. If you have a smaller air fryer the muffins may have to bake in batches.
  • Silicone muffin liners or thick card paper muffin cups – These thicker liners help the muffins keep their shape without needing a muffin tin. Line the silicone cups again with paper liners if you like. If you only have a silicone muffin tray, this makes the baking a little more uneven and the muffins will take much longer to cook in the middle.
powdered sugar being sprinkled on muffins.

Ingredients

Find the ingredient amounts listed in the printable recipe card at the bottom of this post. Here is a rundown of what you will need –

  • Blueberries – Fresh or frozen blueberries (like in these blueberry hand pies)
  • Melted butter – This can be salted or unsalted butter. You can reduce the salt slightly in the rest of the recipe if using salted butter.
  • All-purpose flour, baking powder and salt.
  • Vanilla and lemon. The acidity from the lemon makes a more tender muffin.
  • Granulated sugar, large eggs
  • Whole milk to loosen the batter.

Additions and substitutions

If you want to add or tweak some of the flavors, this easy muffin recipe is very versatile! Try it with:

  • Raspberries
  • Orange zest and chocolate chips for orange muffins
  • Chopped strawberries
  • Add almond extract in place of vanilla to bring almond flavor to the muffin.

Instructions

  1. Whisk together the dry ingredients
eggs, oil, lemon and sugar.
  1. In a bowl whisk the melted butter, granulated sugar, eggs, vanilla, lemon juice, and lemon zest.
milk being poured into batter.
  1. Add the dry ingredients, alternating with the milk.

Divide the batter evenly over the muffin liners. An ice cream scoop is easy to use for this job. Add the blueberries evenly over each muffin and gently press them halfway into the batter. They don’t need to be pushed all the way down.

muffin batter.
  1. Stir through the blueberries, or wait to add them to the individual muffin cases.
unbaked muffins in the air fryer.
  1. Divide the batter over the liners in a single layer in the air fryer basket.
blueberry muffins in an air fryer.
  1. Bake the muffins in the air fryer for around 10 minutes, then turn the heat down to 300°F/150°C and continue baking for another 5-8 minutes until baked through. The cooking time will vary on your air fryer and how full the muffin liners are. Each air fryer cooks a little differently.

Storing

Leftover muffins can be stored at room temperature in an airtight container for up to 3 days. They can also be frozen for up to 3 months. Let them cool completely and place each muffin in a freezer-safe container or bag.

Thaw in the fridge or on the bench. The muffins can be rewarmed in the air fryer for 3-5 minutes at around 300°F/150°C for a fresh-baked muffin texture.

powder sugar on muffins.

Did you enjoy this air fryer blueberry muffin recipe? Let me know in the comments below!

More recipes

Yield: 7

Air Fryer Blueberry Muffins

little blueberry muffins.

These air fryer blueberry muffins are bright and flavorful with bursts of juicy blueberry dotted throughout the muffin base.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 125g (1 cup) all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 100g (1/2 cup) granulated sugar
  • 55g (4 Tbsp) unsalted butter, melted and slightly cooled
  • 1 large egg
  • 1/2 Tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla paste or extract
  • 80g (1/3 cup) milk room temperature
  • 95g (3/4 cup) fresh or frozen blueberries

Instructions

  1. In a small bowl, combine flour, baking powder, and salt. Set these dry ingredients aside.
  2. In a medium bowl, add the melted butter, granulated sugar, eggs, vanilla, lemon juice, and lemon zest. Use a whisk or rubber spatula to beat it all together until combined.
  3. Add half the flour mixture to the bowl of wet ingredients and fold it carefully to combine using a rubber spatula. Add in half the milk and fold, then continue with the remaining flour and milk.
  4. Divide the batter evenly over the muffin liners. An ice cream scoop is easy to use for this job. Add the blueberries evenly over each muffin and gently press them halfway into the batter. They don’t need to be pushed all the way down.
  5. Space the muffins out in a single layer in the air fryer basket.
  6. Bake the muffins in the air fryer for around 10 minutes, then turn the heat down to 300°F/150°C and continue baking for another 5-8 minutes until baked through. The cooking time will vary on your air fryer and how full the muffin liners are. Each air fryer cooks a little differently.
  7. Once baked, remove the muffins and let them cool down to room temperature on a cooling rack. When the muffins have cooled sprinkle the top of each muffin with a little powdered sugar.
  8. Leftover muffins can be stored at room temperature in an airtight container for up to 3 days. They can also be frozen for up to 3 months. Let them cool completely and place each muffin in a freezer-safe container or bag.
  9. Thaw in the fridge or on the bench. The muffins can be rewarmed in the air fryer for 3-5 minutes at around 300°F/150°C for a fresh-baked muffin texture.

Notes

The cup sizes provided are US size cups. Note that these are smaller than metric. For best results use grams.

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Nutrition Information

Yield

7

Serving Size

1

Amount Per Serving Calories 146Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 45mgSodium 180mgCarbohydrates 16gFiber 1gSugar 2gProtein 3g

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